By: Cookin44
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Ingredients
Serves Tool
Serves To:USMetric| 10 | hamburger buns, split | ||
| 1/4 | Teaspoon(t) | crushed red pepper | |
| 1 | Tablespoon(T) | dry mustard | |
| 1/3 | Cup(c) | brown sugar, packed | |
| 1/4 | Cup(c) | worcestershire sauce | |
| 1/4 | Cup(c) | distilled white vinegar | |
| 1 | Cup(c) | ketchup | |
| 2 | Cup(c) | water | |
| 1 | Tablespoon(T) | vegetable oil | |
| 1/4 | Teaspoon(t) | black pepper, ground | |
| 1/2 | Teaspoon(t) | salt | |
| 3 | Pound(lb) | boneless pork shoulder blade roast, trimmed and tied |
Preparation
Pat pork dry with paper towels. Sprinkle roast with salt and pepper. In 5 quart Dutch oven, heat oil over high heat until very hot. Add roast and cook until browned on all sides, about 15 minutes. Transfer pork to plate and discard drippings from pot. Combine water, ketchup, vinegar, Worcestershire, brown sugar, dry mustard and crushed red pepper in Dutch oven. Add pork and heat to boiling over high heat. Reduce heat, then cover and simmer 2 hours 30 minutes, turning roast every 30 minutes. Transfer roast to plate and let cool. Boil pot liquid until it has reduced and thickened, about 5 minutes. When roast is cool enough to handle, discard string. Separate meat into chunks, removing as much fat as possible. Return pork to Dutch oven, stirring well. Heat through. Serve pulled pork on hamburger buns.